Reader BlackICE writes in:
“First off love the site! I personally have a digit+easy valve. I have been trying to find some info on infusing. I have heard you can buy some aquarium plastic tubing and use it over the end of the easy valve chamber where the orange part would normally clamp on. I would love to know what measurement tubing to get so I don’t have to bring my chamber to a fish store lol. Second thing is I was hoping you could do a story about infusing drinks, I’ve heard milk works especially well because the THC is fat soluble I also heard you can do this with ice cream! I’m wondering what the procedure would be like, let the ice cream melt and then infuse it and re freeze but how long do you want to let it get infused and at what temperature? There are a lot of little detail questions and I would love a place where people could all chime in and since I have googled this for days with no luck I was hoping you could be an innovator here.”
So I’ll try my best to answer some of these questions and hope that other readers will contribute to the comments with their experiences.
Here are my thoughts…
- Aquarium tubing is designed to carry water – and room temp water at that. Personally, I would not want to put hot vapor through any plastic which wasn’t designed for food safety and high temperatures. I would recommend silicon whip tubing or some food grade tubing at least.
- OK so now you’ve got your tube and vapor coming out of it – now what? If you bubble it through liquid, the vapor will need to escape, and I doubt extraction would be complete with one pass thru the liquid. So maybe the answer is to fill a waterpipe with your liquid and do vaporizer bong hits 🙂 Regardless, if you don’t capture the ‘exhaust’ you’re going to waste a lot of good stuff.
- Milk is certainly an excellent candidate for infusions – because of the fat content as you noted.
- When I think of infusing, I think of taste and flavor – not effects of active ingredients. Many professional chefs use the volcano to infuse herb and spice flavors into foods and liquids.
- So if you want to make ice cream, I’d suggest using the infusion to impart some nice cinnamon flavors, and then making glycerin tincture and using that as a sugar substitute or addition to the ice cream. Heck you could just buy a pint of Ben & Jerry’s and drizzle glycerin volcano tincture over it – delicious!
- If you do decide to infuse other herbs into your milk – use the highest temp setting and be prepared to clean thoroughly after before using again – unless you like cinnamon vapor…
I hope that helps, and look forward to hear your results and what others think.
Thanks for reading!